Monday, May 19, 2014

Birthday cookies!

These are birthday cookies for my older sister. I've made these cookies before, but somehow I feel like the second time round was even better. I used 1/2 cup oat flour AND an additional 3/4 cup rolled oats to give the traditional oatmeal cookie chewiness.
The espresso/coffee granules is a nice touch to complement the dark chocolate and heartiness of oats. The best way to eat these cookies are freshly baked from the oven (state the obvious) with a sprinkle of salt and a cold glass of milk.
The first time I made these, were with macadamias. However my sister requested no macadamia nuts!One of my good friends really dislikes nuts in any baked goods..Even walnuts in brownies. Her claim is "It tastes too healthy!!!" But these are very nice with macadamia nuts too.

Oh and side note.. Look at the pretty cheesecake my mum made for my sister!I'd say it's 'triple chocolate' because there are white chocolate shavings, a chocolate ganache and the cheesecake is chocolate too. The base is a combination of wafers, oreos and different biscuits.  Great cake!
Happy birthday to my older sister!

Dark chocolate espresso oatmeal cookies
Makes 18 cookies
165 unsalted butter melted (3/4 cup)
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1/2-1 and 1/2 tsp salt, to taste
1 and 1/2 tsp instant espresso powder (I increased this to 2 tsp)
1/2 tsp vanilla extract
1 and 3/4 cups plain flour
1/2 cup rolled oats, finely ground in food processor
1 tsp baking soda
1 cup dark chocolate chunks/chips
*additional 3/4 cup oats (optional)
* 1 cup roasted macadamias (optional)

1. Preheat the oven to 180 C (350 F) and line a tray with baking paper.
2. In a large bowl, combine melted butter with both sugars. Add egg & yolk and mix until incorporated.
3. Stir in salt, coffee & vanilla.
4. Add flour, oats & baking soda and mix until just combined
5. Stir in chocolate chunks and chopped nuts (if using).
6. Use a medium cookie scoop or tablespoon to scoop balls of dough onto prepared trays.
7. Bake for 8-10 minutes, until lightly golden around the outside and just set in the middle (under-bake for a chewier cookie). Allow to cool on trays.
Adapted from Butter baking